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Original flavour chiffon cake



Original flavour chiffon cake

  • 5 eggs, used 800g
  • 50 g powdred sugar
  • 30 g vegetable oil
  • 25 g Milk
  • 60 g self raising flour sieved
  • 1/2 tsp vanilla extract
  • 1 tsp lemon juice

Recipe's preparation

  1. 1. preheat oven 160C
  2. 2 insert butterfly . place whole eggs, sugar into Mixing bowl beat 10 min/45 deg/speed 4
  3. remove MC ,no setting temp, beat another 5 mins/speed 4
  4. add in oil, milk, lemon juice , vanilla extract, sieved flour in to mixing bowl, beat 5 secs/sp 3
  5. remove butterfly whisk, use spatula to stir mixture twice in clock wise direction, until all flour mixed well
  6. pour mixture inito chiffon cake could and tap on bench twice to release air bubbles,
  7. bake at 160 deg for 30-35 mins, once done , tap the cake on bench again , invert cake upside down immediately

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total egg used 400g with shell ,6 inch chiffion cake tin size ,
if use 8 inch chiffon tin suggest double in size

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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